Sunday, February 28, 2010

What was originally a simple English Bread Pudding can now be found at almost every bakery in Paris. Le Cordon Bleu, however, takes Bread Pudding to a whole new level – using ladyfingers in place of bread and adding candied fruits and raisins to take it beyond the ordinary. Not to mention the Kirsch. The humble bread pudding is transformed to a posh and classy dessert!

History
It is said that Pudding Diplomate derives its name from the 19th century when it was first served as part of the menu for a diplomatic conference (a 1908 conference on the annexation of Bosnia). The guests enjoyed the recipe so much that the chef published it under the name "Pudding Diplomate." However, others say that the name refers to Nesselrode, the famous Russian diplomat who was reputed to have a passion for English puddings. (from Wikipedia)

This pudding has also been called "Chancellor’s Pudding" or "Pouding a la chanceliere." Other references say that Cabinet Pudding is the same as Diplomat Pudding, the difference being that Cabinet Pudding is served hot while Diplomat Pudding is traditionally served cold.

Method
First, the fruit is mascerated (soaked) in kirsch for up to an hour. Meanwhile, you can make the ladyfingers. First, you make a meringue with the egg whites and sugar. Then, gently fold in the yolks and flour. After piping them into 5-inch strips, you sprinkle them with icing sugar and bake them for 25-30 minutes at 350˚F, rotating them half-way through baking.

While the ladyfingers are baking, you can make the custard. Bring the milk and vanilla to a boil. In a separate bowl, whisk the yolks and sugar until pale yellow. Then, slowly add the hot milk mixture to the yolk mixture. Let cool.

After the custard has cooled, you can assemble the pudding by layering the ladyfingers and candied fruit. Then pour the custard over the ladyfingers and bake in a hot water bath for about 25 minutes at 350˚F, until the custard is set.

While it's baking, you can make the crème anglaise. Like the custard, bring the milk and vanilla to a boil. In a separate bowl, whisk the yolks and sugar until pale yellow. Then, slowly add the hot milk mixture to the yolk mixture. Return the mixture to the heat and cook until thickened, about 5 to 7 minutes, without boiling. Cool.

You can find the recipe for Pudding Diplomate, Crème Anglaise (Ladyfinger Pudding with Crème Anglaise) in Le Cordon Bleu at Home cookbook (page 118).

Tasting Notes
I have a cookbook dedicated to bread pudding; I love bread puddings. And I loved this dessert. Although next time I wouldn't use so much kirsch, and I would like to try using a different fruit, such as banana.

"The proof of the pudding is in the eating. By a small sample we may judge of the whole piece."

I adore bread pudding. It was a go-to dessert for my mom when we were growing up. She always made caramel sauce, but now that I live in KY it is always served with bourbon sauce. How interesting with the ladyfingers. Looks delicious!